In a medium bowl, combine the flour, baking soda, and salt. Mix and set aside.

In a mixing bowl, cream together the butter and dark brown sugar using a hand or stand mixer on medium speed until it's nice and smooth, around 1-2 minutes. Then, add the egg and blend on high for about 30 seconds. Don’t forget to scrape down the sides of the bowl!

Next, add in the maple syrup, vanilla extract, and maple extract, mixing on high until everything is combined.

Gradually mix the dry flour mixture into the wet ingredients on low speed. Add the chopped pecans and stir until it's all blended well. The dough should be creamy and soft.

Wrap the dough and chill it in the fridge for 2 hours—up to 3 days if you need! But be sure to let it sit at room temperature for about 30 minutes before rolling if it's chilled longer.

Preheat your oven to 350°F. Line 2-3 large baking sheets with parchment paper or silicone mats.

Roll 1.5 Tablespoons of dough into balls and place them on the baking sheets. Bake each tray for 12-15 minutes until the edges are lightly browned but the centers look soft.

When you take them out, gently bang the pan on the counter to help create those lovely cracks. Let them cool for about 5 minutes on the baking sheets before moving them to a wire rack.

For the icing, melt 2 tablespoons of butter and 1/3 cup of maple syrup over low heat in a small saucepan, whisking occasionally. Once melted, take it off the heat and whisk in the confectioners’ sugar. Add a pinch of salt if you like, then drizzle the icing over the cooled cookies.

These sweet treats can last about a week if kept covered at room temperature! Enjoy!